Judith Choate – författare
Visar alla böcker från författaren Judith Choate. Handla med fri frakt och snabb leverans.
5 produkter
David Burke's New American Classics
E-bok, 2009
260 kr
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One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now …
Jiggle!: A Cookbook
50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins
Av Judith Choate, Peter DiMario
Inbunden, 2024
237 kr
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A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.Gelatin is back. Based on recent articles about gelatin and designed gelatin-based foods featured in T: The New York Times Style Magazine, Vogue, The New Yorker, and …
Mighty Bean
100 Easy Recipes That Are Good for Your Health, the World, and Your Budget
Häftad, 2021
236 kr
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Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been …
Cooking with Yogurt
The Complete Cookbook for Indulging with the World's Healthiest Food
Häftad, 1994
111 kr
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From its first mention in biblical references up through its emergence as the international cuisine of the nineties, yogurt has been the constant kitchen cure-all. And particularly in the last decade, nature’s greatest original prepared food has become a major staple in the American diet. Cooking …
Fundamental Techniques of Classic Pastry Arts
Av Judith Choate, The French Culinary Institute
Inbunden, 2009
667 kr
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An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier, Jacques Torres, for New York's French Culinary …
